How To Make Dhaba Style Aloo Paratha

Learn how to make dhaba style aloo paratha at home. These stuffed parathas are so soft and delicious. Enjoy them with a bowl of curd/yoghurt and some onion rings. This can be the perfect breakfast/lunch/dinner recipe. So don’t wait anymore, try it today!

This restaurant or dhaba style paratha is so flavourful and yet very easy to make. It is basically an aloo pyaz paratha recipe. Aloo means potato and pyaz means onion. These two ingredients along with a few other simple ingredients, make the parathas extremely tasty. This recipe covers all the tips and tricks on “how to make perfect aloo paratha without breaking”. It also includes tips on “how to boil potatoes for the paratha in a pressure cooker” and “how to store paratha”.

About this recipe:

The dough of the aloo paratha is made with an equal amount of all-purpose flour/maida and whole wheat flour/atta. The combination works really well.

And it is stuffed with mashed potato which is cooked with onions, ginger, garlic, carom seeds and ghee. Coriander leaves, green chilli and lemon juice provide a hint of freshness to the filling. You may also add red chilli powder if you so desire.

All the parathas are fried in ghee or clarified butter. If you like then you can substitute it with any kind of oil. But I will suggest you use ghee, as it makes the parathas really soft and scrumptious.

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Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min (excluding resting time)

Resting Time: 30 min

Serves: 6 parathas

Ingredients:

For the aloo paratha stuffing:

• 6-7 medium-sized potatoes
• 2 cups water
• 1 medium-sized onion, finely chopped
• 2 tsp ginger-garlic paste
• 1/4 tsp ajwain or carom seeds
• 2-3 green chillies
• 1-2 tbsp lemon juice
• 2-3 tbsp coriander leaves
• Salt to taste
• 2 tbsp ghee or clarified butter

For the aloo paratha dough:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 tsp salt
• 1 tbsp oil
• 1 cup water (approx.)

Other ingredients:

• Ghee or clarified butter, for frying
• Butter
• Yoghurt or curd
• Onions, lemons and green chillies

Cooking Directions:

To boil the potatoes for aloo paratha:

Rinse the potatoes. Then in a pressure cooker, add all the potatoes and pour water. The potatoes should be half-submerged in water. Here I have added 2 cups of water but if your potatoes are not half-submerged then add more.

Secure the lid and heat it over a high flame. After the first whistle, lower the flame and cook for 5-7 minutes. After that turn the flame off. Leave it undisturbed for 2-3 minutes.

Then release all the steam and open the pressure cooker. Using a knife check if the potatoes are completely cooked. If not then you need to cook them again for a few more minutes.

Once the potatoes cool down, remove the skin and using a vegetable grater, grate them into a bowl. Keep it aside.

To make the aloo paratha stuffing:

Heat a non-stick pan over medium flame and pour ghee. Once the ghee heats up, add the chopped onions. Saute until they become slightly golden brown in colour.

Then add ginger-garlic paste. Continue to cook until the raw smell goes away.

Add the boiled and grated potatoes into the pan. Mix well and cook for 5 minutes.

Add ajwain and salt. Mix everything well and then turn the flame off. Allow it to cool down.

Once it cools down, pour the potato mixture into a bowl and add lemon juice, chopped green chillies and chopped coriander leaves. Mix well and keep it aside.

To make the aloo paratha dough:

Take a large bowl, add all-purpose flour, whole wheat flour, oil and salt.

Give everything a good mix.

Then pour water, little at a time, make a smooth and soft dough. Knead it for around 5 minutes. You may require more or less water depending upon the quality of the flour. So make sure you don’t pour all the water at once.

Cover it with a damp cloth and keep it aside to rest for 30 minutes.

After 30 minutes you will notice that the dough has become even more smooth and soft.

Then apply some dry flour on your palm and divide the dough into 6 equal-sized dough balls.

To make the aloo parathas:

Sprinkle dry flour over the rolling surface. You may use a chakla or chopping board or the kitchen counter to roll all the parathas. Here I have used a silicone rolling mat.

Take a dough ball and roll it out into a small circle. Place a generous spoonful of the potato mixture at the centre.

Bring the edges together and seal it.

Sprinkle dry flour over the dough and using a rolling pin roll it out into a circle (7 inches or 17.6 centimetres) with even thickness. While rolling the paratha always keep a light hand over the rolling pin i.e. don’t put too much pressure over it or else the potato stuffing might come out. And keep sprinkling flour over the paratha while rolling it out, it will prevent the paratha from sticking to the rolling surface and pin.

To fry the aloo parathas:

Heat a heavy-bottomed tawa or griddle or pan over a high flame. But if you are using a thin-bottomed tawa, then keep the flame on medium. Otherwise, the paratha might burn or become hard. Once it heats up, carefully place the paratha over it. Let the bottom side cook for a few minutes.

Once it gets a few light brown spots. Flip it and cook the other side in the same manner.

Flip again and when it starts puffing up, lower the flame. Generously apply ghee over the top of the paratha and flip. You can also pour ghee around the edges if you like.

Cook until it becomes slightly crisp and golden in colour. Flip and apply ghee on the other side as well. Continue to cook until this side also develops golden brown spots. Then remove it from the tawa. Cook the rest of the parathas in a similar manner.

I will suggest you stuff all the dough balls beforehand. Then roll one paratha, cook it and then roll the next one. Because if you roll all of them at once, then they might stick to one another.

And I will also suggest you serve them immediately. Just add a dollop of butter over these dhaba style aloo parathas and serve them with curd, onion rings, green chillies and lemons.

To store the aloo parathas:

But if you like to serve them later on then, store them in an insulated casserole or a container, lined with a kitchen towel. The towel will absorb all the moisture and will prevent the parathas from becoming soggy.

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How To Make Dhaba Style Aloo Paratha

Sneha Paul

Learn how to make dhaba style aloo paratha at home. These stuffed parathas are so soft and delicious. Enjoy them with a bowl of curd/yoghurt and some onion rings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 30 minutes mins

Total Time 45 minutes mins

Course Bread, Breakfast, Main Course

Cuisine Indian

Servings 6 parathas

Ingredients

  

For the aloo paratha stuffing:

• 6-7 medium-sized potatoes
• 2 cups water
• 1 medium-sized onion finely chopped
• 2 tsp ginger-garlic paste
• 1/4 tsp ajwain or carom seeds
• 2-3 green chillies
• 1-2 tbsp lemon juice
• 2-3 tbsp coriander leaves
• Salt to taste
• 2 tbsp ghee or clarified butter

For the aloo paratha dough:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 tsp salt
• 1 tbsp oil
• 1 cup water approx.

Other ingredients:

• Ghee or clarified butter for frying
• Butter
• Yoghurt or curd
• Onions lemons and green chillies

Instructions

 

To boil the potatoes for aloo paratha:

• Rinse the potatoes. Then in a pressure cooker, add all the potatoes and pour water. The potatoes should be half-submerged in water. Here I have added 2 cups of water but if your potatoes are not half-submerged then add more.
• Secure the lid and heat it over a high flame. After the first whistle, lower the flame and cook for 5-7 minutes. After that turn the flame off. Leave it undisturbed for 2-3 minutes.
• Then release all the steam and open the pressure cooker. Using a knife check if the potatoes are completely cooked. If not then you need to cook them again for a few more minutes.
• Once the potatoes cool down, remove the skin and using a vegetable grater, grate them into a bowl. Keep it aside.

To make the aloo paratha stuffing:

• Heat a non-stick pan over medium flame and pour ghee. Once the ghee heats up, add the chopped onions. Saute until they become slightly golden brown in colour.
• Then add ginger-garlic paste. Continue to cook until the raw smell goes away.
• Add the boiled and grated potatoes into the pan. Mix well and cook for 5 minutes.
• Add ajwain and salt. Mix everything well and then turn the flame off. Allow it to cool down.
• Once it cools down, pour the potato mixture into a bowl and add lemon juice, chopped green chillies and chopped coriander leaves. Mix well and keep it aside.

To make the aloo paratha dough:

• Take a large bowl, add all-purpose flour, whole wheat flour, oil and salt.
• Give everything a good mix.
• Then pour water, little at a time, make a smooth and soft dough. Knead it for around 5 minutes. You may require more or less water depending upon the quality of the flour. So make sure you don’t pour all the water at once.
• Cover it with a damp cloth and keep it aside to rest for 30 minutes.
• After 30 minutes you will notice that the dough has become even more smooth and soft.
• Then apply some dry flour on your palm and divide the dough into 6 equal-sized dough balls.

To make the aloo parathas:

• Sprinkle dry flour over the rolling surface. You may use a chakla or chopping board or the kitchen counter to roll all the parathas. Here I have used a silicone rolling mat.
• Take a dough ball and roll it out into a small circle. Place a generous spoonful of the potato mixture at the centre.
• Bring the edges together and seal it.
• Sprinkle dry flour over the dough and using a rolling pin roll it out into a circle (7 inches or 17.6 centimetres) with even thickness. While rolling the paratha always keep a light hand over the rolling pin i.e. don’t put too much pressure over it or else the potato stuffing might come out. And keep sprinkling flour over the paratha while rolling it out, it will prevent the paratha from sticking to the rolling surface and pin.

To fry the aloo parathas:

• Heat a heavy-bottomed tawa or griddle or pan over a high flame. But if you are using a thin-bottomed tawa, then keep the flame on medium. Otherwise, the paratha might burn or become hard. Once it heats up, carefully place the paratha over it. Let the bottom side cook for a few minutes.
• Once it gets a few light brown spots. Flip it and cook the other side in the same manner.
• Flip again and when it starts puffing up, lower the flame. Generously apply ghee over the top of the paratha and flip. You can also pour ghee around the edges if you like.
• Cook until it becomes slightly crisp and golden in colour. Flip and apply ghee on the other side as well. Continue to cook until this side also develops golden brown spots. Then remove it from the tawa. Cook the rest of the parathas in a similar manner.
• I will suggest you stuff all the dough balls beforehand. Then roll one paratha, cook it and then roll the next one. Because if you roll all of them at once, then they might stick to one another.
• And I will also suggest you serve them immediately. Just add a dollop of butter over these dhaba style aloo parathas and serve them with curd, onion rings, green chillies and lemons.

To store the aloo parathas:

• But if you like to serve them later on then, store them in an insulated casserole or a container, lined with a kitchen towel. The towel will absorb all the moisture and will prevent the parathas from becoming soggy.

Keyword aloo pyaz paratha, paratha recipe, stuffed paratha

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Happy Cooking!